Bacon-Cheddar Omelettes

Prep: 5 minutes Cook: 15 minutes Servings: 4

Ingredients:

  • 8 eggs
  • Kosher salt, to taste
  • 2 tablespoons unsalted butter
  • 5 ounces cheddar cheese, grated
  • 6 ounces bacon, diced, cooked until crispy and drained
  • ¼ cup thinly sliced green onions,
    • white and light green portions, plus more for garnish

Directions:

  • Preheat an oven to 200°F. Place 4 oven-safe plates in the oven.
  • Preheat an 8-inch skillet over medium heat.
  • In a small bowl, whisk together 2 of the eggs and lightly season with salt. Lightly brush the inside of the pan with one-fourth of the butter and pour the eggs into skillet. Tilt the pan to distribute the eggs evenly around the pan. Cook, tilting and swirling the pan occasionally while lightly scraping the pan sides with the omelette spatula, until the eggs are just set, 1 to 2 minutes.
  • Sprinkle one-fourth of the cheese, bacon and green onions over half of the eggs. Use the spatula to gently fold the eggs without the toppings toward the center and continue folding toward the opposite side of the pan to form the omelette; folding the omelette in half on itself. Transfer the omelette to one of the warmed plates in the oven. Repeat the process 3 more times with the remaining ingredients, wiping out the pan with a paper towel as needed.
  • Garnish the omelettes with green onions and serve immediately. Makes 4 omelettes.